Pressure-Cooker Cherry & Spice Rice Pudding

There’s something incredibly comforting about a bowl of warm rice pudding. Add sweet cherries, a touch of spice, and the magic of a pressure cooker, and you’ve got a dessert that feels like a big, cozy hug. Creamy, rich, and filled with flavor, this Cherry & Spice Rice Pudding is the kind of treat that makes time slow down—perfect for evenings when you need something warm and wonderful.

Why You’ll Want to Make This Again and Again

The beauty of this dish is in its balance. The pressure cooker transforms simple rice and milk into a creamy base in no time, while the cherries add juicy pops of flavor. A hint of cinnamon and nutmeg ties it all together with cozy warmth. Whether you serve it warm or chilled, it’s always a comforting bite.

A Classic Dessert With a Twist

Rice pudding has roots in kitchens all over the world, from Indian kheer to Middle Eastern roz bel laban. This version blends that global tradition with the sweet tartness of cherries and the convenience of a pressure cooker. It’s a nod to heritage, comfort, and modern simplicity all at once.

What Makes This Rice Pudding So Lovable

You don’t need much to make this feel special—and here’s why it works every time:

Versatile: Works as a dessert or even breakfast. Serve warm or chilled.
Budget-Friendly: Uses pantry staples like rice, milk, and spices.
Quick and Easy: Thanks to the pressure cooker, it’s done fast and mess-free.
Customizable: Use any dried fruit or spice combo that suits your mood.
Crowd-Pleasing: Creamy, spiced, and sweet with a tart cherry finish—what’s not to love?
Make-Ahead Friendly: Gets even better after a chill in the fridge.
Great for Leftovers: Reheats beautifully with a splash of milk.

Little Tricks for Big Flavor

A few small tweaks can take this pudding from good to unforgettable:

1. Rinse the Rice: It removes extra starch so your pudding doesn’t get gummy.
2. Use Full-Fat Milk: Creamier, richer, and more satisfying.
3. Layer the Cherries: Stir some in, then save a few for topping for extra color and punch.
4. Let It Sit: It thickens as it cools, so don’t judge right away.
5. Add Vanilla at the End: Keeps the flavor fresh and aromatic.

Tools to Make It Happen

You don’t need a lot—just a few key tools and you’re set.

Pressure Cooker or Instant Pot: The star of the show for quick, hands-off cooking.
Measuring Cups and Spoons: For accuracy.
Mixing Spoon: To stir things together gently.
Serving Bowls: Deep enough to hold the creamy goodness.

Ingredients You Will Need For Cherry & Spice Rice Pudding

This cozy combination of simple ingredients comes together for something truly comforting and layered.

1. White Rice: 1/2 cup, rinsed. A starchy base that soaks up flavor while staying tender.
2. Whole Milk: 2 1/2 cups. Brings creaminess and richness.
3. Water: 1/2 cup. Helps cook the rice evenly under pressure.
4. Dried Cherries: 3/4 cup. Add bursts of tart sweetness and color.
5. Sugar: 1/3 cup. Lightly sweetens the base without overpowering.
6. Ground Cinnamon: 1/2 teaspoon. Brings warm spice that blends beautifully with cherries.
7. Nutmeg: 1/4 teaspoon. Adds a gentle earthy note.
8. Salt: 1/8 teaspoon. Enhances all the flavors and keeps it from tasting flat.
9. Vanilla Extract: 1 teaspoon. Added at the end for a smooth, aromatic finish.
10. Optional Garnish: Extra dried cherries or a sprinkle of cinnamon.

Easy Ingredient Swaps

Short on something? No problem:

White Rice: Jasmine or basmati works great too.
Whole Milk: Use almond or oat milk for a dairy-free version.
Dried Cherries: Try dried cranberries or chopped dates.
Sugar: Maple syrup or honey can work in a pinch.
Nutmeg: Ground cardamom is a lovely alternative.

Ingredient Spotlight: Cherries and Cinnamon

Dried Cherries: These little gems bring a tart burst that cuts through the creamy richness of the pudding, offering sweet chewiness and a beautiful pop of color.
Cinnamon: Just enough warmth to wrap the flavors together without overpowering them. It’s what turns this from plain to comforting.

Let’s Make Some Pudding Magic

The pressure cooker takes care of most of the work. You just gather, stir, and press a button.

1. Preheat Your Equipment:
   No preheating needed, but make sure your pressure cooker is clean and ready to go.
2. Combine Ingredients:
   Add rice, milk, water, dried cherries, sugar, cinnamon, nutmeg, and salt into the pressure cooker. Stir gently to combine.
3. Prepare Your Cooking Vessel:
   Secure the lid and set the valve to sealing.
4. Assemble the Dish:
   Set to high pressure for 10 minutes. Once done, let it naturally release pressure for 10 minutes, then do a quick release.
5. Cook to Perfection:
   Open the lid and stir well. If it seems too loose, it will thicken as it cools. Stir in vanilla extract.
6. Finishing Touches:
   Spoon into bowls and top with extra cherries or a dusting of cinnamon.
7. Serve and Enjoy:
   Serve warm for cozy comfort or chill and serve cold for a refreshing twist.

Creamy, Cozy, and Bursting with Spice

The pudding is creamy and soft, with tender rice grains that still have a touch of bite. The cherries burst with bright tartness and the spices mellow into a gently warming finish. Vanilla adds that final bakery-sweet note.

Tips to Make It Even Better

Here are a few extras to keep in mind:

• Rinse your rice well to avoid mushiness.
• Add more milk after cooking if you want a looser pudding.
• Try steeping a cinnamon stick in the mix for deeper spice flavor.
• Always stir before serving to reincorporate settled layers.

Watch Out for These Common Pitfalls

Avoid these and your pudding will turn out perfect every time:

• Not rinsing rice: Can lead to a sticky or overly thick pudding.
• Overcooking: Don’t skip the quick release or the rice may get mushy.
• Adding vanilla too early: It loses aroma if cooked under pressure.
• Forgetting to stir: Leaves the rice unevenly cooked.

Nutritional Facts at a Glance

Servings: 4
Calories per serving: 260

Note: Approximate values based on standard ingredients.

Quick Prep, Quick Comfort

Prep Time: 5 minutes
Cook Time: 10 minutes (plus pressure release)
Total Time: 25 minutes

How to Make It Ahead or Store It

This pudding is easy to make ahead and stores well. Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk to loosen. It thickens as it chills but returns to creaminess when warmed.

Serving Ideas That Go Beyond a Bowl

Serve it in small glass jars for an elegant dessert. Add a dollop of whipped cream or a swirl of cherry compote for extra flair. For a crunch factor, sprinkle on some toasted almonds or granola.

Turn Leftovers Into Something New

Reimagine your pudding:

• Spoon into a parfait with yogurt and granola.
• Use as filling for stuffed French toast.
• Layer with fruit compote for mini trifles.
• Freeze in molds for creamy popsicles.

Extra Flavor Tricks You’ll Love

Take it up a notch with these additions:

• Add a splash of almond extract with the vanilla.
• Stir in orange zest for brightness.
• Top with chocolate shavings for a twist.
• Mix in coconut milk for a tropical vibe.

Make It Look as Good as It Tastes

Use white or glass bowls to showcase the creamy texture and cherry color. Garnish with a few whole cherries and a cinnamon stick. Dust with spice just before serving for that perfect finish.

Variations to Keep It Exciting

• Tropical Pudding: Use coconut milk and top with mango or pineapple.
• Cranberry Spice: Swap cherries for cranberries and add orange zest.
• Chocolate Cherry: Stir in cocoa powder for a chocolate twist.
• Chai Rice Pudding: Use cardamom, cloves, and ginger for a spiced version.
• Nutty Delight: Add chopped toasted almonds or pistachios.

FAQ’s

Q1: Can I use brown rice?
A1: Yes, but increase cooking time and liquid slightly.

Q2: Can I skip the cherries?
A2: Sure, or replace with another dried fruit.

Q3: Can I use plant-based milk?
A3: Yes! Oat, almond, or coconut milk all work.

Q4: Does it need to be refrigerated?
A4: Yes, once cooled, store leftovers in the fridge.

Q5: Can I double the recipe?
A5: Absolutely, but don’t fill the pressure cooker more than halfway.

Q6: How do I keep it creamy?
A6: Stir well and don’t overcook. Add milk after cooking if needed.

Q7: What kind of rice works best?
A7: White rice like arborio, jasmine, or long grain is perfect.

Q8: Can I make this without a pressure cooker?
A8: Yes, simmer on the stove until thickened, but it will take longer.

Q9: Is it gluten-free?
A9: Yes, all ingredients are naturally gluten-free.

Q10: Can I add nuts or seeds?
A10: Definitely. Toasted almonds or chia seeds make great add-ins.

Conclusion

This Pressure-Cooker Cherry & Spice Rice Pudding is warm, creamy, and filled with layers of comforting flavor. It’s fast, it’s cozy, and it delivers all the nostalgic sweetness of classic rice pudding with a modern twist. Let me tell you, it’s worth every bite.

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